Description
Santa Maria Pinquito Beans are a classic comfort dish featuring tender pinquito beans slow-cooked with ham hock, smoky roasted Anaheim chiles, crispy bacon, and a flavorful spiced tomato sauce. This recipe delivers a rich, hearty, and slightly smoky bean stew perfect as a side for grilled steaks or tri tip, embodying traditional California flavors.
Ingredients
Scale
Beans and Meats
- 1 pound pinquito beans, dry
- 1 ham hock
- 10 cups water
- 1 pound bacon, chopped
Roasted Anaheim Chiles
- 2 Anaheim chiles
Vegetables and Aromatics
- 1 large white onion, chopped (plus extra for garnish)
- 4-5 cloves garlic, smashed and minced
Spices and Seasonings
- 1 & 1/2 teaspoons kosher salt
- 1/2 to 1 teaspoon ancho chile powder
- 1 teaspoon brown sugar
- 1 teaspoon dry mustard
- 1 teaspoon paprika
Other Ingredients
- 1 (15-oz) can tomato sauce
- 1 cup water
- 3 tablespoons Worcestershire sauce
- Sour cream (for serving)
- Chopped white onion (for garnish)
Instructions
- Cook the Beans: Rinse the dry pinquito beans under cold water and remove any stones or debris. Place the beans, ham hock, and 10 cups of water in a large stockpot, making sure the beans are covered by at least a couple of inches of water. Bring to a rolling boil over high heat, then reduce to a medium-low simmer. Let the beans simmer gently for 2-3 hours, checking periodically and adding hot water as needed to keep them submerged by at least an inch. Cook until the beans are tender but still intact.
- Roast the Anaheim Chiles: Place the Anaheim chiles on a foil-lined baking sheet and broil them on high with the oven rack close to the heating element. Turn the chiles every 1-2 minutes until their skins are evenly charred, about 7-10 minutes total. Immediately transfer the chiles to a sealed container or bag to steam for 20 minutes. Once cooled, peel off the skins, discard the stems, seeds, and membranes, then chop the chile flesh into ½-inch pieces.
- Make the Sauce: Heat a 12-inch high-sided skillet over medium-high heat. Add the chopped bacon and cook until crispy, about 8-10 minutes. Drain most of the bacon grease, leaving about 1 tablespoon in the pan. Add the chopped white onion and sauté for 5 minutes until softened. Stir in the roasted Anaheim chiles and minced garlic and cook for an additional 2 minutes until fragrant. Add kosher salt, ancho chile powder, brown sugar, dry mustard, and paprika, cooking for another 2 minutes to toast the spices.
- Simmer the Sauce: Pour in the tomato sauce, 1 cup of water, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 30 minutes, stirring occasionally, until the sauce thickens slightly. You may pause here if the beans are not yet tender.
- Combine Beans and Sauce: When the beans are tender, drain them, reserving the cooking liquid. Remove the ham hock, chop any remaining meat, and add it to the sauce. Stir the cooked beans into the sauce and gradually add some of the reserved bean cooking liquid to adjust the consistency to your preference.
- Simmer and Serve: Let the beans simmer in the sauce for a few minutes on medium heat to meld the flavors. Serve the Santa Maria Pinquito Beans hot, garnished with sour cream and chopped white onion if desired. This dish pairs wonderfully with grilled steaks or tri-tip.
Notes
- Keep an eye on the water level while simmering the beans to prevent drying out or burning.
- Peeling the Anaheim chiles after steaming helps reduce bitterness and adds smoky flavor.
- You can adjust the amount of ancho chile powder to control the heat level.
- Leftover beans can be stored in the refrigerator for up to 4 days and taste even better the next day.
- For a vegetarian version, omit the bacon and ham hock and substitute with vegetable broth for cooking the beans.
